Menu Enter a recipe name, ingredient, keyword...

Sweet Potato Zucchini Vichyssoise

By

An updated version of the classic French potato-leek soup.

Google Ads
Rate this recipe 4.7/5 (6 Votes)

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 5 cups chopped leeks, white and light green parts (I used 3 large leeks)
  • 4 cups chopped peeled sweet potatoes (about 2 large potatoes)
  • 2 cups chopped zucchini (1 large zucchini)
  • 6 cups low-sodium vegetable broth
  • kosher salt and freshly ground black pepper, to taste

Details

Servings 6
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Place chopped leeks into a large bowl filled with water. Agitate the water to clean and break apart the leeks; drain.
Heat olive oil in a large heavy-bottomed pot (such as a dutch oven) over medium heat.
Add in the chopped leeks and cook, stirring, until leeks begin to soften, about 5 minutes. Add in the chopped potatoes, zucchini, and broth. Season to taste with salt and pepper.
Bring mixture to a boil, then lower heat to simmer and cook for 30 minutes, or until the potatoes are fork-tender. Puree either with an immersion blender or in a regular blender until smooth (if using a regular blender, you will have to do this in separate batches).
Season again with salt and pepper to your taste preference. Serve hot, warm, or cold.

‚Äč

You'll also love

Review this recipe

Asian Potato Salad Skillet Italian Sausages with Peppers, Onions, and Potatoes